Recipe: St John’s Mince Pies

St John’s Mince Pies are a timeless holiday treat, offering layers of dried fruit, spice, and citrus tucked inside a buttery pastry. Perfect for cozy evenings and festive gatherings alike.

~ Mince Pie Ingredients ~

(Original quantities make approx. 3½ quarts. 1–1½ quarts fills one pie or 12 tarts.)

500 g cooking apples, peeled, cored, small dice
500 g unsalted butter (or suet), small dice
500 g sultanas (golden raisins)
500 g Zanté currants
500 g raisins
500 g dark brown sugar
Zest and juice of 4 lemons
Zest and juice of 4 oranges
125 g nibbed almonds, roughly chopped
125 g walnut pieces
3 Tbsp British mixed spice (recipe below)
2 Tbsp ground cinnamon
2 tsp ground nutmeg
250 mL brandy
50 mL dark rum

~ Pastry Ingredients ~

(Enough for 12 muffin-pan tarts or one large pie)
375 g bread flour
225 g cold unsalted butter, cubed
150 g superfine sugar
1 whole egg
1 egg yolk
1 egg, beaten (for glaze)
2 Tbsp demerara sugar

~ British Mixed Spice Ingredients ~

1 Tbsp ground cinnamon
2 tsp ground allspice
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground coriander
¾ tsp ground mace

~ Instructions ~

Make the Mincemeat
Add all ingredients except the alcohol to a large bowl and mix well.
Cover and leave overnight at room temperature.
The next day, preheat the oven to 250°F.
Transfer mixture to a large, deep roasting pan, cover with foil, and cook for about 1 hour, stirring every 20 minutes.
Remove from oven and cool for 30 minutes. Stir in the brandy and rum.
Transfer to a large container. Store in the refrigerator, stirring weekly for up to 4 weeks.
A parchment circle over the surface helps keep it fresh.
Alternatively, store refrigerated in sterilized jars.

Make the Pastry
In a food processor, combine flour, butter, and sugar. Pulse until the mixture resembles breadcrumbs.
Add the whole egg and egg yolk, pulsing until the dough comes together.
Turn onto plastic wrap, knead lightly, flatten into a disc, wrap, and refrigerate 3–4 hours or overnight.

Assemble the Tarts
Preheat oven to 320°F.
Remove pastry from fridge and rest at room temperature for 15 minutes.
Beat one egg with a splash of water for egg wash.
Butter and flour a 12-hole muffin pan.
Roll pastry to ⅛ inch thickness. Cut 12 circles using a 10 cm cutter and line muffin wells, leaving a slight overhang.
Re-roll pastry and cut lids using a 7 cm cutter or decorative shapes.
Fill each tart shell with about 2 Tbsp mincemeat, just below the pastry rim.
Brush edges with egg wash, place lids on top, and pinch to seal.
Egg wash the tops and sprinkle with demerara sugar.
Rest tarts for 1 hour.
Bake for 50–60 minutes.
Cool for 5 minutes, then carefully remove from the pan and cool on a wire rack.
If needed, return to oven briefly to loosen.

Storage
Store in an airtight container for up to 2 weeks.

Alternative: Large Pie
Line a deep-dish pie pan with pastry, leaving an overhang.
Fill with mincemeat and decorate the top as desired or leave open-faced.
Bake as above, shielding edges with foil if browning too quickly.

British Mixed Spice
Mix all spices together and store in a labeled spice jar.

photo credit: St. John Resturant Group